FRANCE: Prizes and Profiteroles

At one o'clock one afternoon last week a
crowd of 100 eager, jostling Frenchmen stood behind a police cordon
outside the Drouant restaurant in Paris. Inside, another 200
journalists and photographers circulated among the tuxedoed waiters of
the establishment, possessor of two proud ** in the Michelin guide.
Finally, a representative of the literary ladies and gentlemen who had
been deliberating over a luncheon that included foie gras des Landes en
gelée au porto, faisan rôti au pommes en liard fromages and
profiteroles (enhanced by Bâtard-Montrachet 1970 and Château Nenin
1967)...